Bun cha restaurant “hides” at the foot of the staircase of the dormitory area, one day selling 600 items

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While eating vermicelli, have to get up to make way for people in the dormitory to go down or to the house, although it is narrow and inconvenient, the restaurant has been full of customers for 30 years, one day selling 600 items.

Play Video01:36Bun cha restaurant “hides” at the foot of the staircase of the dormitory area, one day selling 600 items

Besides pho, vermicelli, and vermicelli are also very special dishes, the pride of the Hanoians. Anyone who has ever visited Hanoi is curious to enjoy it. Bun cha is sold from popular sidewalks to luxury restaurants.

Talking about bun cha, people often remember Hang Fan, Hang Than … However, a shop that people call the name “bun cha stair restaurant” is also crowded. 

For 30 years, the shop has existed at the foot of the staircase of the E3 Thai Thinh (Dong Da, Hanoi).

Previously, the noodle shop was sold by Mrs. Dao Kim Anh’s mother (the current owner) in Mai Hac De Street, then moved to sell in Thai Thinh street. Bun cha restaurant is one of the first eateries to open for sale on this street.

Bun cha restaurant hides at the foot of the stairs in the dormitory area, one day selling 600 items - 1
Everyone familiar calls this restaurant “Bun cha stairs”.
Bun cha restaurant hides at the foot of the staircase of the dormitory area, one day selling 600 items - 2
The space of the restaurant is narrow, even when eating, getting up to give way to people in the dormitory area.

The most recognizable and consistent point is that from a distance, we can see the barbecue and smoke rising, fragrant nose and long rows of cars lined up in front of the restaurant.

Because of serving a large number of customers, so the shop has clearly assigned tasks. The work of fanning, baking, fried spring rolls was done by Mrs. Diep (Mrs. Kim Anh’s sister-in-law), Mrs. Kim Anh divided the meat, the ball into the bowls, the person who divided the vermicelli into the plates, the caregiver for the guests … It was like So, on the most crowded day, the restaurant serves more than 600 sets of on-site and take-out noodles

Although she is over 60 years old, her hair is gray, but Mrs. Dao Kim Anh is still selling from 5 am to 5 pm, she shares: “I love the job and devote all my heart to the bun cha that my mother left behind. Since I was 16 years old, I have been selling to my mother, Now my age is high, but every day I just want to come to the morning to sell goods, to serve customers with specialties of the capital is my greatest honor and family”.

Bun cha restaurant hides at the foot of the staircase of the dormitory area, one day selling 600 items - 3
Mrs. Kim Anh said that before moving to Thai Thinh street, this noodle shop is famous in Mai Hac De street.
Bun cha restaurant hides at the foot of the stairs in the dormitory area, one day selling 600 items - 4
Hundreds of crab spring rolls and meat blisters are prepared to prepare customers.

Mrs. Nguyen Thi Anh Diep (Mrs. Kim Anh’s sister-in-law) always turned over the grilled and fried crab spring rolls, she said: “When I first came back to my husband’s house, I saw a long line of people sitting on the sidewalk waiting for bun cha. but I thought this was a movie theater. Everyday, my family had to get up at 3 a.m. to boil crab, marinate meat, grill meat, rolls … to prepare all the ingredients for 5 hours to open a restaurant to serve customers “.

In each set of vermicelli, there are meat and minced pork rolls, both of which are marinated deeply, and burned to the point. The pork roll is made from the third meat that is only fat enough to lean, marinated overnight to infuse spices and then bake. Pork ball is made from lean pork shoulder, minced or pureed, marinated with a little seasoning, minced onions, then rolled into round balls, pressed into flat pieces, placed on the grill.

Bun cha restaurant hides at the foot of the staircase of the dormitory area, selling 600 - 5 days a day
Although there are dozens of staff members, but for more than 30 years, Mrs. Diep has been fanning the cake, grilled meat, and fried spring rolls by herself. Meatballs and meat are scorched on the outside, but the inside is still soft and fragrant.
Bun cha restaurant hides at the foot of the stairs in the dormitory area, one day selling 600 - 6
There is also a crab spring rolls dish, combining pureed pork, crab, tubers, mushrooms, carrots, vermicelli …
Bun cha restaurant hides at the foot of the stairs in the dormitory area, one day selling 600 - 7
Nem is fried briefly, when customers eat it, it will be re-fried to keep its crispness and aroma.
Bun cha restaurant hides at the foot of the staircase of the dormitory area, selling 600 - 8 one day
A set of vermicelli here is priced at 30,000 VND, crab spring rolls calculated separately, costs 12,000 VND / item.

Dipping sauce eaten with vermicelli is very important, this is the “soul” of the bun cha dish. Dipping sauce made from fish sauce, sugar, boiled water, vinegar, garlic, chili … All these spices are mixed together to create a kind of sweet and sour sauce, sweet and fresh.

Bun cha restaurant hides at the foot of the stairs in the dormitory area, one day selling 600 - 9
Noodles to eat vermicelli is a soft, fragrant white vermicelli fiber from Phu Do village, eaten with raw vegetables and sliced, crunchy papaya.
Bun cha restaurant hides at the foot of the staircase of the dormitory area, one day selling 600 - 10
The shop sells from 5 am to 17 pm.
Bun cha restaurant is located at the foot of the stairs in the dormitory area, selling 600 - 11 one-day
Although the seats are narrow and inconvenient, they have always been crowded for 30 years.

Although life has many changes, many delicious dishes with new and attractive cooking methods are imported from everywhere, but for generations, from generation to generation, bun cha has always been a dish. leading, irreplaceable in the heart of every Hanoian.

That is also the reason that US President Barack Obama and talented chef Anthony Bourdain chose vermicelli to enjoy during a trip to Vietnam in May 2016. Eat this special.

The dish is considered “Thang Long land treasure” exists as part of the old features and fine traditional cultural values ​​that still exist in the capital of thousand years of culture. Follow Dân trí

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